Peru
Who: Lori Allred of Aurora and Scott Takeda of Denver
Where: The circular Inca site at Moray in the Sacred Valley, 35 miles from Cusco. Much of the native people around Moray live exactly as they did 600 years ago when the Inca ruled the area. They farm and ranch on deeply crimson soil, giving new meaning to the word Colorado – color red.
Best meal: The food from Peru is so tasty that it’s hard to choose just one. While trekking the Inca Trail, the trout cooked by the porters was very delicious. In Lima, we recommend the ceviche – raw fish marinated in lime juice. And while in the jungles, we enjoyed a wonderful purple jelly pudding made from one of the hundreds of varieties of corn grown in Peru.
Best deal: With an exchange rate of more than 3 soles (Peruvian money) to the dollar, everything was a great deal.
Best time to go: Off-season, in September through October. This is after the busy season, but before the rainy season.
Best travel tip: Just because you’re from Colorado, don’t assume you’re immune to high altitude. If you are planning on doing any of the amazing high-
altitude treks in Peru, prepare by training on our beautiful mountains and trails here at home.
